Combine the brown and white sugar, oil, almond milk, and potato starch in a bowl and stir for about 2 minutes, or until the mixture resembles a smooth caramel. Add the vanilla and mix.

Add 3/4 cup of the matzo cake meal, the baking soda, and the salt and mix until well incorporated. Mix in the remaining matzo cake meal, then fold in the chocolate chips.

Roll the dough into small balls and flatten to approximately 2 inches. Bake until the edges are just slightly browned, about 8 minutes. Let cool on the baking sheet for about 5 minutes, then transfer to a cooling rack.

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